Spaghetti in a silky lemon, butter and parmesan sauce with black pepper. This dairy free version swaps in cashews, coconut oil. Ready in about 20 minutes.
Prep 5 min Cook 15 min Serves 3 Easy
Ingredients
🍋Lemon1, juiced
🍝Spaghetti300 g
🫙Cashewsfinely ground with salt (vegan parmesan)
🫙Coconut Oil3 tbsp
🌶️Black Pepperto taste
🍋Lemon Zest1 tbsp
Optional extras
🧄Garlic1 clove
🌿Fresh Parsley2 tbsp
Instructions
1
For this dairy free version, use coconut oil for butter, cashews for parmesan cheese wherever the steps mention them.
2
Cook spaghetti in well-salted water; reserve a cup of pasta water.
3
Melt butter with garlic and lemon zest.
4
Add pasta, lemon juice, parmesan and splashes of pasta water, tossing until creamy.
5
Finish with pepper and parsley.
Chef's tip
Reserve a splash of the cooking water; it helps the sauce cling to the noodles.
